Southwestern Instant Pot Chili

Instant Pot Chili is perfect for an easy, satisfying dinner! This Southwestern version is full of ground beef, black beans, corn, savory spices and more.

Cooler weather calls for soul-warming comfort food, but not more hours in the kitchen to make it!

This Southwestern Instant Pot Chili is a hearty recipe full of ground beef, black beans, corn, savory spices. It requires little preparation and cooks in about 30 minutes (but tastes like it’s been simmering all day long)!

The majority of the ingredients are spices, canned or frozen ingredients so just require measuring; no other prep.

Time Saving Tips for Making Instant Pot Chili

This recipe is already very quick to make. However there a few tips to make it even faster!

Use a food processor or mini chopper to chop the onion, garlic and bell pepper. I put the onion and garlic in together, then do the green pepper by itself.

While the vegetables are sautéing and ground beef is browning, combine all the spices in a small bowl so they can be added at once. Saves some time doing it in parallel.

Tip for Dealing with Spicy Chili

Though this Southwestern Instant Pot Chili recipe is not very spicy, spiciness is a personal preference and may differ for diners.

TIP:the way to cut the heat of spicy Mexican or Southwestern food is to use dairy products to counteract the heat.

Studies have been done about drinking water or beer, but it’s dairy that tames the spiciness!

Adding sour cream as a topping is a perfect way to tone down a bowl of this Instant Pot Chili for anyone feeling the heat.

How to Make this Instant Pot Chili

Set the Instant Pot on the Sauté setting. When the insert is hot, add the oil.

When the top is shimmering add the onion, bell pepper and garlic. Sauté for 3 minutes.

Add the group beef, breaking it into small pieces as it sautés. Sauté until no pink remains on the meat.

Select the Keep Warm setting while adding the rest of the ingredients. Stir well to combine.

Place the top on the Instant Pot, seal (ensure the release valve is set to Sealing) and select Manual. Cook on High Pressure for 15 minutes and then let naturally release. When the pressure has fully released serve!

Converting for Different Instant Pot Sizes

This recipe was developed using a 6-quart Instant Pot Duo. The times and settings reflect that device.

Chili is a more flexible recipe so though an 8-quart Instant Pot takes longer to come to pressure (so the ingredients will cook longer) and a 3-quart takes less time, the chili can accommodate the time differences and be delicious!

Instant Pot Chili is Even Better the Next Day

As with other types of chili, Southwestern Instant Pot Chili gets better the days following making it.

The flavors continue to blend and mature!

How Long Can Instant Pot Chili be Refrigerated?

Chili can be stores in an air tight container or bag for 3-4 days.

Can Southwestern Instant Pot Chili be Frozen?

Yes! Once the Instant Pot Chili has cooked, allow it to cool fully.

How to Freeze

Place it in the freezer-safe container (or freezer bag), leaving ½ inch space for expansion.

Freeze for 4-6 month.

To thaw: allow the Instant Pot Chili to thaw in the refrigerator (it may take several hours or overnight), then fully reheat before serving.

Toppings for Instant Pot Chili

One of the most delicious and fun aspects of Southwestern Instant Pot Chili is adding toppings!

Most toppings you’d add to tacos work perfectly with this chili. Here are some favorites:

Instructions

When the top is shimmering add the onion, bell pepper and garlic. Saute for 3 minutes.

Add the group beef, breaking it into small pieces as it sautes. Saute until no pink remains on the meat.

Select the Keep Warm setting while adding the rest of the ingredients. Stir well to combine.

Place the top on the Instant Pot, seal (ensure the release valve is set to Sealing) and select Manual. Cook on High Pressure for 15 minutes and then allow naturally release. When the pressure has fully released, serve!

Recipe Notes

*if Rotel with Chipotle and Green Chilies is not available in your area, use:

a 10-ounce can of diced tomatoes (can be fire-roasted),

a 4 ounce can (drained) of mild green chilies, and

2 teaspoons adobo sauce.

If you like it spicy, cut up a canned chipotle chile in adobo sauce and add that too!

If using an 8 quart Instant Pot: increase the chicken stock to 1 1/2 cups and leave the follow the other instructions per the recipe.

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